How to blanch spinach before using it in a recipe?

Question

Follow steps to blanch spinach while keeping color and nutrients intact.

Answer 1

Blanching spinach involves briefly cooking it in boiling water, then immediately cooling it in ice water to stop the cooking process, preserving its color and nutrients. This pre-cooking step softens the spinach and removes excess oxalic acid.

Detailed Explanation:

Blanching spinach is a simple process that enhances its flavor and texture for various recipes. Here's a step-by-step guide:

1. Prepare an Ice Bath: Fill a large bowl with ice and water. This is crucial for quickly stopping the cooking process.
2. Bring Water to a Boil: Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the water; this helps to season the spinach slightly.
3. Add Spinach to Boiling Water: Add the spinach to the boiling water. If you're blanching a large amount, do it in batches to avoid overcrowding the pot and lowering the water temperature too much.
4. Blanch for a Short Time: Cook the spinach for a very short time, typically 1-2 minutes. The leaves should wilt and turn a vibrant green.
5. Transfer to Ice Bath: Immediately transfer the blanched spinach to the prepared ice bath. This stops the cooking process and preserves the color and nutrients.
6. Cool Completely: Allow the spinach to cool completely in the ice bath, usually for a few minutes.
7. Drain and Squeeze: Drain the spinach thoroughly. Then, squeeze out as much excess water as possible. This is important to prevent your recipe from becoming watery. You can do this with your hands or by pressing the spinach against a sieve or colander.
8. Use in Your Recipe: The blanched spinach is now ready to be used in your recipe. You can chop it further if needed.

Pro Tip:

Don't over-blanch the spinach! Overcooking will make it mushy and lose its vibrant color. The goal is to briefly cook it just enough to soften the leaves.